Latest Umami Stories
New findings may lend insight into why some people are especially sensitive to bitter tastes.
Following years of futile attempts, new research from the Monell Center demonstrates that living human taste cells can be maintained in culture for at least seven months.
In a study in the Proceedings of the National Academy of Sciences journal, USC College's Emily Liman reveals what is behind all the puckering -- how people perceive sour flavors.
DAVIS, Calif. and TOKYO, Oct.
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Calcium may not come to mind when you think of tasty foods, but in a study appearing in the January 8 issue of JBC, Japanese researchers have provided the first demonstration that calcium channels on the tongue are the targets of compounds that can enhance taste.
Endocannabinoid modulation of tongue sweet taste receptors may help control feeding behavior.
Scientists have found out how people can taste the bubbly sensation from carbonated beverages.
One hundred years ago, Kikunae Ikeda discovered the flavor-giving properties of glutamate, a non essential amino acid traditionally used to enhance the taste of many fermented or ripe foods, such as ripe tomatoes or cheese.
Using a combination of sensory, genetic, and in vitro approaches, researchers from the Monell Center confirm that the T1R1-T1R3 taste receptor plays a role in human umami (amino acid) taste.
- a meat pie that is usually eaten at Christmas in Quebec